Zesty Chicken Pot Pie

1. 1

   Cook cream cheese and broth in large saucepan on low heat until cheese is melted, stirring frequently with wire whisk. Stir in chicken, vegetables and salad dressing mixes. Spoon into 9-inch pie plate. Cover with 1 pie crust; seal and flute edge. Cut several slits to permit steam to escape. Cut remaining pie crust into decorative shapes; arrange on crust. Place pie plate on cookie sheet. Bake at 425u00b0 for 20 to 25 minutes or until golden brown. Makes 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.